Description
Indulge in these delightful White Chocolate Blueberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, sweet white chocolate, and juicy blueberries in every bite. These mini treats are ideal for any occasion, from a casual gathering to a special celebration.
Ingredients
Scale
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup white chocolate chips
- 1/2 cup fresh blueberries
Garnish (optional):
- Extra white chocolate chips and blueberries
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C), and line a 12-cup muffin tin with paper liners.
- Prepare the base: Place one vanilla wafer cookie in the bottom of each liner.
- Mix the cheesecake filling: In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the egg, vanilla extract, and sour cream, mixing well. Fold in the white chocolate chips and blueberries.
- Fill the cups: Divide the cheesecake mixture among the muffin cups.
- Bake: Bake for 18 to 20 minutes until the centers are set.
- Cool and chill: Let the cupcakes cool to room temperature, then refrigerate for at least 2 hours before serving.
- Garnish: Optionally, top with extra white chocolate chips and blueberries.
Notes
- Frozen blueberries can be used but should be thawed and patted dry.
- Best served chilled and can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
